The best homemade bread recipe! Honey White Bread is soft, fluffy, and tasty! This homemade white bread is sweetened with just honey. The ingredients are simple and this bread recipe makes two loaves. The perfect sandwich bread!
This recipe for Honey White Bread is going to change your life! No joke! I have been working on perfecting this homemade bread recipe for over a year and I am finally ready to share it with you all! To be honest, this is the first recipe I have hesitated to share on my blog. This bread recipe is absolutely incredible! You won’t believe homemade bread can taste this good! And I have tested so many different things with this bread so this recipe feels special to me.
BUT I started my food blog to SHARE the best recipes so here it is! I just ask that you credit my blog for this recipe if you share it, preferably sharing the link with family and friends. I spent so much time on this recipe and putting this post together and I am thrilled to share this AMAZING bread recipe with you all!
What makes this Honey White Bread recipe so good?!
- It has the BEST TEXTURE!
- It’s tender and flavorful.
- The bread is slightly chewy and SO soft!
- Almost everyone I shared this bread with asked me for the recipe.
- This recipe is tried and true!
- Every time I make it I am blown away by how good it is! I’ve made it countless times over the past year and my kids and husband still beg me to make it again over and over!
- It really is THE BEST BREAD RECIPE!
Ingredients needed and Tips:
The ingredients are simple but just the right ingredients in the right amount create the perfect texture!
Warm Water- You’ll want the water to be between 100-110 degrees F. I usually microwave the water for about 50 seconds then use a thermometer to check.
Honey- I tested this recipe with honey, sugar, and cane sugar and honey was a clear winner. It also gives the bread moisture and such a great flavor! (Note it is still is great with sugar or cane sugar, if you use that instead, just reduce the flour by about 1/2 cup)
Active Dry Yeast- You will proof the active dry yeast at the beginning of the recipe along with the warm water and honey. If after 10 minutes it hasn’t become foamy and bubbly you will NOT want to proceed with the recipe but start over. It’s VERY important that the yeast proofs. You shouldn’t have a problem though as long as your yeast is fresh and your water is at the right temperature.
Butter- A little melted butter makes this bread so tasty! I did another taste test where I made this bread with oil, butter, and coconut oil, which proved butter was definitely the best!
Egg- The secret ingredient! It makes the bread more flavorful, rich, and it adds color. The addition of an egg also helps make the crumb more tender and the bread softer.
Salt- Enhances the flavor!
Bread Flour- Makes this bread recipe lighter and chewier. Bread flour is higher in protein so it can produce more gluten and it gives the bread a good structure.
How to Make Honey White Bread:
Gather your ingredients together.
Proof the yeast with warm water and honey.
Add melted butter, egg, and salt.
Slowly Mix in the flour 1 cup at a time. (The amount of flour will depend on the moisture and temperature in the air. I have noticed now that it’s summer I am needed a little bit more flour than a few months ago.) Here are some great tricks for keeping track of how much flour you have added.
Knead for 7 minutes.
Transfer the dough to an oiled bowl and let rise for about 1 hour. (You’ll want it to rise in a warm place, I usually use the proof setting on my oven, or if you don’t have that just turn the oven on to 170 F but only for 1-2 minutes of preheating just to warm the oven slightly.)
Shape the dough into 2 loaves
Rise for about 30 minutes
Bake for about 30 minutes
Let cool and enjoy!
Kitchen Items Needed for Making Honey White Bread:
Having the right tools makes it easier and more accurate to make homemade bread! Here are my favorite items. (affil. links)
- Pyrex glass measuring cups
- Measuring cups & spoons
- Active Dry Yeast
- Kitchen Scale
- Bread Pans
- Kitchen towels
- Bread knife
- Bread bags
How to Make Mini Loaves!
You can either make 1 regular loaf of bread and 3 mini loaves or 6 mini loaves of bread. These are my favorite mini loaf pans. You’ll just bake it for less time, about 20-22 minutes.
Making mini loaves is my favorite! The slices are adorable!
How to Store the Bread:
Store bread in a dry and cool area for 3-4 days.
To freeze: Let cool completely, wrap bread tightly in plastic wrap, put in a freezer ziplock, seal tightly, store in the freezer for up to 2 months. When ready to eat, take it out of the freezer and let thaw in the refrigerator overnight.
- 1 3/4 cups warm water (100- 110 F)
- 1/4 cup honey
- 1 tablespoon active dry yeast (not instant)
- 1/4 cup butter, melted
- 1 egg, beaten
- 2 ½ teaspoons salt
- 5 ¾-6 ¼ cups bread flour
1. In the bowl of a stand mixer, add warm water, and honey. Stir until honey is dissolved. Sprinkle in the yeast. Let stand for 10 minutes. The mixture will get foamy and bubbly as the yeast proofs.
2. Fit the mixer with the dough hook and add the melted butter, egg, and salt. Mix until smooth.
3. Add flour slowly, about 1 cup at a time. The dough should stick slightly to your finger when touched, but not be overly sticky.
4. Knead for 7 minutes.
5. Put the dough in a greased bowl and turn dough over to coat all the dough and cover tightly with plastic wrap or place a kitchen towel over the top. Let rise in a warm place for about 45 minutes-1 hour, until doubled.
6. Punch down the dough gently and divide in half. (I use a kitchen scale to divide in half equally.) Sprinkle flour on the countertop and press each piece of dough into a long rectangle about 8-inches wide; roll it up, pressing on the seams, and pinching the final seam together. Repeat with remaining dough. Place the dough, seam side down, into two lightly greased bread pans. (8 ½ x 4 ½ bread pans)
7. Cover with lightly greased plastic wrap or a thin kitchen towel and let rise until doubled and the dough has risen about 1/2-inch above the top rim of the pan, about 30-40 minutes.
8. While the loaves are rising, preheat the oven to 350.
9. Bake 29-32 minutes, or the loaves are golden brown and sound hollow when tapped. (It should be an internal temperature of 190-200 degrees F.) Remove to a cooling rack and spread butter on top. Optional, sprinkle with a little salt. Cool before slicing. Enjoy!
10. Store the bread at room temperature for up to 3-4 days.
(For mini loaves: Once the dough is divided in half you can divide each of those halves in three. (Use a scale to divide exactly.) Bake the mini loaves for 20-22 minutes.
Tip: Spray all around the top of the dough hook with cooking spray to keep the dough from climbing up on it.